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Benefit and risk assessment of increasing potassium intake by replacement of sodium chloride with potassium chloride in industrial food products in Norway

dc.contributor.authorSteffensen, Inger-Lise
dc.contributor.authorFrølich, Wenche
dc.contributor.authorDahl, Knut Helkås
dc.contributor.authorIversen, Per Ole
dc.contributor.authorLyche, Jan Ludvig
dc.contributor.authorLillegaard, Inger Therese L.
dc.contributor.authorAlexander, Jan
dc.date.accessioned2018-08-06T10:40:48Z
dc.date.available2018-08-06T10:40:48Z
dc.date.created2017-11-29T10:52:54Z
dc.date.issued2017
dc.identifier.citationFood and Chemical Toxicology. 2017, 111 329-340.
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/11250/2507513
dc.language.isoeng
dc.titleBenefit and risk assessment of increasing potassium intake by replacement of sodium chloride with potassium chloride in industrial food products in Norway
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber329-340
dc.source.volume111
dc.source.journalFood and Chemical Toxicology
dc.identifier.doi10.1016/j.fct.2017.11.044
dc.identifier.cristin1520083
cristin.unitcode7502,4,3,0
cristin.unitcode7502,1,0,0
cristin.unitcode7502,4,0,0
cristin.unitnameToksikologi og risiko
cristin.unitnameVitenskapskomiteen for mat og miljø
cristin.unitnameSmittevern, miljø og helse
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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